With Fruit Pig Black Pudding, Norfolk Beetroot, Green Beans & Crush Foods Cold Pressed Oil
Serves 4 - starter size
Ingredients:
14oz Wild Salmon
2 Norfolk Beetroot
4 Slices Fruit Pig black pudding
Handful Green Beans
Tblsp Crush Foods cold pressed oil
Pinch Maldon Sea Salt
1 lemon
1 lime
30 ml Wild Knight English Vodka
Method:
Take 14oz of fresh Wild Salmon and sprinkle with Maldon Sea Salt + squeeze of lemon + squeeze of lime. Wrap in cling-film and place in the fridge for 20 minutes.
Chop the Fruit Pig Black Pudding and dice into 1 cm sized cubes. Pan fry in Crush Foods Cold Pressed Oil until crisp. Remove from pan and drain.
Poach the Norfolk Beetroot for 10 mins, then peel and dice into 1 cm cubes.
Top and tail the Norfolk Green Beans and cut into thirds. Blanche in boiling water for 2 minutes. Remove and refresh in cold water.
Remove Salmon from fridge and add 30 ml Wild Knight Vodka, re-wrap and place back in fridge. After 10 mins remove and slice very finely.
Place in the centre of 4 starter plates. Add Black Pudding, Green Beans, Norfolk Beetroot and drizzle with Crush Foods Cold Pressed Oil + a hint of Maldon Sea Salt.